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See below for reheating instructions:
Preheat oven to 400-425 degrees.
Croque Monsieur Hand Pies w/ dijon mustard – warm in oven for 8-10 minutes or air fryer on high for 5-7 minutes or until warmed through and toasty on the outside. Serve with dijon mustard as a dipping sauce. (Yellow Dot)
Smoked Tomato & Shrimp Bisque – the bisque will be packed separately from garnish. You can reheat both in the microwave. The soup will take 1-2 minutes and the garnish 30 seconds to a minute. You can add everything together into a small sauce pan and warm if you prefer. (Red Dot)
Frisee salad w/ bacon lardons, cherry tomatos, herbs, pickled onions, and warm bacon vinaigrette – warm bacon vinaigrette in the microwave for 10-20 seconds until just warmed up beyond room temp and toss with salad ingredients and a little salt and pepper to taste. (Green Dot)
Roast Duck w/ red wine cherries – place the pan with the duck in the oven and roast until warmed through and skin is crispy – about 10-12 minutes. If you have an air fryer I’d recommend using that on high and it will probably take 7-10 minutes but will get crispier faster. Red wine cherries served on side as a condiment. (Blue Dot)
Smokey Duck Fat Roasted Fingerling Potatoes – these are cooked through but we want to roast them in oven for about 10-12ish minutes to get them nice and crispy. Again, if you have an air fryer this will come out better in that. (Orange Dot)
Apple Cranberry Cake – best served warmed for 5-7 minutes in the oven and should drop right out of the pan on the plate. Drizzle with cranberry glaze. (Pink Dot)
All right guys welcome back to another Barbecue Box this is kind of a French beastro themed meal um to started off we got our smoked tomato and shrimp bisque with the shrimp and garnish separate got our croan here pan Pi with the grain mustard dipping sauce the Friz salad
With the bacon vinegret and bacon bits the smok roasted duck with the red wine cherries the roasted potatoes and the duck fat in time and the apple cranberry cake with the cranberry glaze popping to go on it after we bring it out of the oven and get it warmed up let’s get
Started we’re going to get our duck our hand pies our potatoes potatoes might take the longest out of everything just to get heated through and crisp crisped up a little bit if I had a if you have an air fryer at home I’d probably take these potatoes
And lay them out on a little rack just so they can get nice and crispier around the outside otherwise you can leave them in the pan the duck going in the little hand pies going in we’re just going to get these warm through and a little toasty back up on the outside
That’s working we can get our salad together and our soup so the soup we’re going to go right over to the microwave going to get that soup warmed up a couple minutes just till it’s heated through I’m going to get the soup base started first just so I don’t heat
The shrimp up too much cuz that’s already cooked while that’s warming up we can work on the salad this is the fris the tomatoes the green beans might want to put a little salt and pepper in here there will be obviously the bacon bits and the dressing has Bacon fat in
It so there’ll be a little salt coming through from there but check for seasoning yourself with this dressing we’re going to want to warm up just a little bit so it wilts that Friz so we’re going to pop this in the microwave for just a few seconds all right so
We’ve got our vinegret nice and warmed up can drizzle this over this is like a mustard apple CER vinegar the bacon drippings and then we’re going to Plate the duck alongside this salad our soup is nice and warmed up this bisque is pretty simple we took
The shrimp shells we made a shrimp base Blended in some of our smoked Tomatoes some onions some garlic some other aromatics and then the shrimp we simply sauteed with some olive oil some scallion some garlic some other seasonings and herbs and again this shrimp is completely cooked so just microwave it
Just to warm through so it doesn’t get all rubbery on you all right so I’m going to Plate these hand pies up so cookman here is kind of your classic like French version of a ham and cheese so we’ve got white bread we’ve got a bashal sauce with the Grier cheese
Diced ham and some fresh herbs inside of there and then for me not much better than ham and cheese and some grain mustard to dip in we’ve got our roast duct hopefully you should be able to kind of slice right through this remove the bones and the leg and the
Back nice and crispy skin then kind of drizzle the red wine drippings here and the cherries all righty our potatoes are nice and toasty got the thyme on there the duck fat salt pepper garlic all righty guys I just put the cake in the oven just for a minute or two just
To kind of warm it up and make it a little easier to come out of the pan be easy to come out of thean slice so there’s apples and cranberries kind of running through the cake but just for a little extra garnish you got that little cranberry compost
There all right that wraps up our French beastro themed Barbecue Box again we had the croak monsier hand pies with the grain mustard dipping sauce the smoked tomato and shrimp bisque the fris salad with a ro with the smoked bacon vinegret topped with the smoke roasted duck and
The red wine cherries little roasted potatoes to go along with that with some thme and duck fat and then for dessert a cranberry apple cake with a little cranberry glaze compost on top really hope you guys enjoy we’ll see you next time